Mexican Chocolate Cupcakes Recipe

Name: Mexican Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup self-rising flour; Pinch salt; 1 Tbs. Dutch-processed cocoa, optional; 1/4 tsp. ground cinnamon, optional; 1/2 cup unsalted butter; 1 cup powdered sugar; 2 Tbs. Dutch-processed cocoa, sifted if lumpy; 1/2 to 1 Tbs. whole milk; 11 small pkg. fruit leather for flowers and butterflies; 70 small jellybeans for flowers and butterflies

Servings: persons

1/2 cup unsalted butter
1/2 cup granulated sugar
2 large eggs
1/2 cup self-rising flour
Pinch salt
1 Tbs. Dutch-processed cocoa, optional
1/4 tsp. ground cinnamon, optional
1/2 cup unsalted butter
1 cup powdered sugar
2 Tbs. Dutch-processed cocoa, sifted if lumpy
1/2 to 1 Tbs. whole milk
11 small pkg. fruit leather for flowers and butterflies
70 small jellybeans for flowers and butterflies

1
Preheat oven to 350F.
2
Line 10 cupcake cups with paper liners, and set aside.
3
To make Cupcakes: Cream butter and sugar, using an electric mixer.
4
Beat in eggs 1 at a time.
5
Sift together flour, salt, cocoa, if using, and cinnamon, if using.
6
Stir dry ingredients into butter mixture until evenly blended.
7
Divide batter among cupcake cups.
8
Bake for about 22 minutes, or until tops spring back when gently pressed.
9
Meanwhile, to make Chocolate Icing: Cream butter until fluffy.
10
Beat in sugar and cocoa until smooth.
11
Blend in milk until icing is of spreading consistency.

9637

kcal

Calories

1046

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup unsalted butter, 1/2 cup granulated sugar, 2 large eggs, 1/2 cup self-rising flour, and more.

Yes, Mexican Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate Cupcakes

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